OMA KOREAN PLUS
Add the following the sesame seeds, green onions plus if you choose, crumbled roasted seaweed, pinch of red pepper flakes.Sesame oil has more healthy benefits when it's not cooked. When egg is cooked flip the egg onto the fried rice and drizzle on the sesame oil.Cook like you would an omelet without folding (nice and happy, flat eggy) Make sure it is thoroughly cooked. On low heat slowly put beaten eggs in pan.Place vegetable oil in a small frying pan and spread around well so that it covers the entire pan.Mound it on a plate and place to the side.
Add soy sauce at the end to preserve taste and benefits of soy sauce and remove from heat.Cook for about 5-7 minutes on medium-high heat stirring and covered the last 3 minutes on medium-low heat.
In pan, add oil, vegetables, meat, rice and any other additional leftover ingredients you choose.Totuma, the latest Venezuelan street-food restaurantĪs for desserts, no need to choose: there were only two that night: a lemon pie (€11) but without Thai basil (so sad!) and chocolate ganache timidly spiced up with chili pepper.Ī sassy restaurant carried out by chef Ji-Hye Park’s good-heartedness worthy of being more known.Riv’K, the hearty Israeli-inspired restaurant in Montmartre.Baci Baci: Italian eatery, cocktails, aperitivo and karaoke.Requiring about two days of preparation, this wonderful work of meat is both smooth and crunchy and is served on cream based on honey, thyme, onions and pairs with sucrine salad braised to order with gochujang – the traditional Korean fermented red chili pepper paste.
On the other hand, an exquisite cut of pork belly (€28) made with love, patience and devotion by chef Jo-Hye Park in three steps. On one hand, fried monkfish tail (€25), very light although a bit under-seasoned, served with pulled leeks served cold, and bittersweet onion and soy sauce. Still enjoying the last stretches of summer, the menu is likely to change in the coming weeks – for instance, when we came, there were no longer peaches on the dessert menu – but the day we discovered OMA, we found an incredible fried artichoke, lemony and parmesan vinaigrette (€16), as creamy, hearty, comforting as can be, we could not recommend it enough, as well as some duck breast topped with wasabi sprouts, crunchy and sour pickled cauliflower, and wrapping curry yuzukoshu sauce (€14), served cold and very thinly sliced deliciously smooth.Īs night falls, and our delicious wasabi cocktail runs low, dishes are served to our table. It features 4 staters, 6 main courses and 3 desserts, that is all and it is more than enough. On OMA’s menu, homemade cuisine based on French produces, very-well sourced, and meat or fish, or plant-based recipes twisted here and there with ingredients and condiments from chef Ji-Hye Park’s both cultures. Coming from South-Korea and living in Paris, this self-taught cook – inspired by culinary discoveries made with her father when she was a child – has been improving her love for food with passion and generosity like an “ oma” (“mother” in Korean). Korean neo-gastronomy is first and foremost sophisticated cuisine, delicately seasoned with herbs and condiments occidental people are not familiar with and often expressed through minimalist plating.Īnd this is what modern French-Korean bistro OMA serves us in the heart of Paris 9 th arrondissement, managed by female chef Ji-Hye Park. Korean cuisine is not just bibimbap or barbecue with banchan and pajeon, as tasty as these dishes can be.